New Delhi: Researchers in the United States have concluded that high consumption of egg increases the risk of cardiovascular disease by 6 percent and premature death by 6 percent.
The study, published in March this year by the Journal of the American Medical Association, also found that an additional 300 milligrams of dietary cholesterol (from eggs) per day increases the risk of heart disease by 17 percent and premature death by 18 percent.
A large egg contains about 186 mg of cholesterol.
The new data suggests that eating eggs increases the risk of heart attack or stroke, although the study does not establish a causal link.
Still, it offers enough data to “make a strong statement that eggs and overall dietary cholesterol intake remain important in affecting the risk of (cardiovascular disease) and more so the risk of all-cause mortality,” physician Robert Eckel, of the University of Colorado, wrote in an editorial in JAMA.
However, Tom Sanders, a professor of dietetics at King’s College London, points out that these results differ from a large U.S. study published in 1999 that found no such effect.
Similarly, a 2013 analysis of 3 million adults published in the British medical journal BMJ also found no effect.
A recent Chinese study even concluded cholesterol decreased the risk of cardiovascular disease.
In France, national nutrition guidelines reject the idea that you should not eat more than two eggs a week: “You can eat them regularly,” it says.
Victoria Taylor, a dietitian of the British Heart Foundation, insists that the way you eat the egg and with what is so important.
“Eating healthily is all about balance. If you’re eating too much of one thing it leaves less room in the diet for other foods that may have more health benefit.”
“Eggs are nutritious food and, while this study focuses on the amount we’re eating, it’s just as important to pay attention to how the eggs are cooked and to the trimmings that come with them,” Taylor said.
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